allergen free chocolate chip muffin tops

Vanilla Chocolate Chip Muffin Tops

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Vanilla Chocolate Chip Muffin Tops

A tasty recipe from our friend, Alisa Fleming, of Go Dairy Free.

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendy.

Ingredients

  • 1⅓ cups rolled or quick oats (certified gluten-free, if needed)
  • 1 tablespoon flax seeds
  • ⅔ cup tapioca starch (can sub non-GMO cornstarch)
  • 2¾ teaspoon baking powder (2½ teaspoons above 3000 feet)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup plain dairy-free yogurt (I used So Delicious Plain Cultured Coconut Milk)
  • ½ cup + ½ tablespoon sugar (I use Wholesome), divided
  • ¼ cup dairy-free margarine (I used Melt Organic)
  • 1 tablespoon pure vanilla extract (I used Simply Organic)
  • ½ cup PASCHA Organic Chocolate Chips (your choice of percentages)

Instructions

  1. Preheat your oven to 400ºF and line two baking sheets with parchment paper or silicone baking mats.
  2. Place the oats and flax seeds in your spice grinder (or small food processor) and whiz until powdered, about 60 seconds.
  3. Add the oat-flax flour, starch, baking powder, baking soda, and salt to a medium bowl, and whisk to combine.
  4. In a mixing bowl, beat the yogurt, ½ cup sugar, margarine, and vanilla with a hand mixer until thoroughly combined. Fold in the dry mixture until combined, but do not over-mix. Stir in the chocolate chips.
  5. The dough should be a cross between muffin batter and cookie dough. If too soft for spooning, place it in the refrigerator for 15 to 30 minutes to thicken.
  6. Scoop dough into 6 mounds on your prepared baking sheet, and using damp hands, shape into domes. They spread a little during baking so go ahead and make those mounds a little tall. Sprinkle tops with remaining ½ tablespoon sugar.
  7. Bake (I like to do one baking sheet at a time) for 12 to 15 minutes, or until just starting to turn golden around the edges and no shininess is peeking through the top.
  8. Let cool for 10 minutes before devouring!
  9. Best served warm; can be reheated.
http://paschachocolate.com/recipes/our-friends-chocolate-recipes/allergen-free-chocolate-chip-muffin-tops/